Goat Cheese Grits with Rosé Wine

Despite their versatile, fruity flavor, rosé wines are often overlooked. France is the leading producer of rosés, but Spain, Portugal, Australia, Italy and the United States also offer plenty of varieties. The warmer weather of spring and summer is the perfect opportunity to uncork a bottle of this so-called “patio-wine” to enjoy with a meal.

These wines range from sweet to dry, and with a lower alcohol content and high acidity they are easy to pair with a wide range of dishes. Since rosé wines are produced from the same dark grapes as red wine, consider the body of the grape when making a selection. Something to keep in mind – the lighter the color, the lighter the taste. It’s fantastic with spicy foods like curries, but it works equally well with backyard barbecue fare. It also complements egg dishes like omelets and frittatas quite nicely and would be a great wine to serve at a summer brunch. A tart goat cheese perfectly balances the fruitiness of the wine. 
Here’s a recipe for goat cheese grits that would be great with poached eggs and a colorful salad.

Ingredients

• 4 cups water
• 1 cup uncooked grits (quick-cooking is best)
• pinch of salt
• ½ cup goat cheese
• pepper to taste


Directions

1. In a medium saucepan, bring water to a boil. Add salt and grits, stirring constantly.
2. Reduce heat and simmer 5 minutes or until thick. Stir occasionally to avoid clumps.
3. Remove from heat. Stir in goat cheese and pepper, if using. Serve warm.

Serves 8